Red peanut sauce with pork fillet / variant

Name: Red peanut sauce with pork fillet / variant
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Pork fillets (approx. 400 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger Root; 2 Shallots; 250 g Sweet peas; 200 g Basmati Rice; 2 TEASPOONS demerara sugar; 2 TABLESPOONS Tomato paste; 2-3 TEASPOONS red curry paste; 1 can(s) (400 ml) Coconut milk; 3 TABLESPOONS Peanut cream (without pieces); 4-5 Tbsp Soy sauce; 1 TABLESPOON White wine vinegar; 1 red chilli pepper; 2 TABLESPOONS roasted peanut kernels; unsalted; 7-10 Tbsp Coriander; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 400 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger Root
2 Shallots
250 g Sweet peas
200 g Basmati Rice
2 TEASPOONS demerara sugar
2 TABLESPOONS Tomato paste
2-3 TEASPOONS red curry paste
1 can(s) (400 ml) Coconut milk
3 TABLESPOONS Peanut cream (without pieces)
4-5 Tbsp Soy sauce
1 TABLESPOON White wine vinegar
1 red chilli pepper
2 TABLESPOONS roasted peanut kernels; unsalted
7-10 Tbsp Coriander
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan, fry the meat well all around, season with salt and pepper. Then place on a baking tray and cook in a preheated oven (electric range: 100 °C/ convection oven: 80 °C/ gas: not suitable) for 45-50 minutes. Set the pan aside with frying fat
2
Peel and finely chop the garlic. Peel ginger and grate finely. Peel and finely dice shallots. Clean, wash and cut the mangetouts into strips. Blanch briefly in boiling salted water, drain, rinse with cold water and drain. Cook rice in boiling salted water according to package instructions
3
Heat frying fat again. Sauté about half of the shallots, garlic and ginger, sprinkle with sugar and allow to caramelize slightly. Add tomato paste and curry paste, briefly sweat in, deglaze with coconut milk and 150 ml water, bring to the boil. Stir in peanut cream and let it melt while stirring, season with soy sauce and vinegar
4
Heat 1 tablespoon of oil. Sauté the remaining shallots in it. Add sugar snap peas and toss in, season with salt
5
Remove meat from the oven and let it rest for 2-3 minutes. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Coarsely chop peanuts and mix with chilli. Cut meat into slices. Serve with sauce, rice and mangetables. Sprinkle with peanut mixture and garnish with coriander